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Preparation

Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.

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Recent Reviews

This has absolutely amazing flavors. I changed it up some though. I used boneless, skinless thighs and simmered it on top of the stove for a couple of hours. Used can of diced tomatoes. Could cut chicken with fork. Added some lemon juice and zest. Company dish for sure! Served Orzo with lemon, parsley on side.

janieemyrick from FloridaSSE /

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I love this recipe. The sauce is amazingly rich with a nice depth of flavor. I've made it several times and have found that I prefer it without the brown sugar. The sauce has a nice sweetness with just the balsamic vinegar. The brown sugar tends to make the sauce overly sweet for my taste. I would try it first without the brown sugar and see if you don't enjoy the sweetness without the added sugar.

Christelle from Albuquerque, NM /

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I changed it up a bit because I have fresh veggies now. I used a pound of fresh tomatoes quartered and put it in the food processor with the balsamic, olive oil and brown sugar no capers, but a bit of salt and pepper and put in the BBQ. Great summer meal, family loved it.